Stove Top Salmon Patties Fish Cakes Recipes

Steps:

• Mix all ingredients. Shape into 12 patties, using about 1/3 cup stuffing mixture for each patty. Refrigerate 10 min.
• Heat large nonstick skillet on medium heat. Add patties to skillet in batches.
• Cook 6 min. or until golden brown on both sides, turning carefully after 3 min.

Steps:

• Heat oil in a skillet over medium-high heat. Add onion and lightly sweat, about 5 minutes. Transfer onion to a bowl, reserving drippings in the pan.
• Add stuffing mix, butter, eggs, seafood seasoning, parsley, garlic powder, onion powder, dry mustard, and coriander to the onion and mix well. Mix in salmon until well combined. Form mixture into 8 equal-sized patties (I use an old egg ring; works great).
• Heat the same skillet over medium heat. Cook patties in the hot pan until golden brown and cooked through, 4 to 5 minutes per side.

Steps:

• Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
• Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
• Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
• Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.

Steps:

• Mix stuffing mix, water, mayonnaise, fish, and the rest of the ingredients. Shape into 12 patties, using about 1/3 cup stuffing mixture for each patty. Refrigerate 1 hour. Cook patties, in batches, in large nonstick skillet sprayed with cooking spray on medium heat 6 minutes. or until golden brown on both sides, turning carefully after 3 minutes. Serve with a side of tartar or aioli sauce.

Steps:

• Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
• Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
• Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
• Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.